Scenario #$1$: In the midst of the pandemic you work for a restaurant in New York City who is trying to keep their doors open. Currently there is

only curbside pickup available. You need to increase the number of pickup orders and you challenge the staff to come up with ideas and incentives to do so$.$ What is their plan?

Scenario #$2$: The restrictions are being lifted and you now can have a dining room at $50\%$ capacity. The community is still reluctant to return to in restaurant dining. You need to have both pickup orders and book the in restaurant service to capacity to meet your minimum margins. You challenge your staff to come up with ideas and incentives to do so$.$ What is their plan?